Spring vegetables present unique wine-pairing challenges

Spring on the Central Coast is the time to begin enjoying garden-sourced vegetables, but some, such as artichokes, asparagus, and the brassicas (cabbage, kale, cauliflower, and their relatives) present unique challenges when it comes to finding ideal wine matches.

It seems a Ph.D. in organic chemistry is necessary to fully understand theissue, but wine science educator Deborah Parker Wong can providesome insight into what happens when certain vegetables meet the palate.Take artichokes, for example: “A taste obliterating compound in artichokescalled cynarine blocks most of the taste receptors for acid, bitterness,and salt, making anything you eat or drink taste vaguely sweet.”

Parker Wong suggests light-bodied red wines to counter that effect. On the other hand, she says, “When pairing wine with brassicas or asparagus, combat their notably high levels of organosulfur compounds and methoxypyrazines with dry, aromatic white wines. Steer clear of wines with overt greenness or pungency, which will only amplify green flavors, and opt for tropical, fruit driven, or perfumed white varietals tohelp mask those sulfurous aromas.”